1. Pink grapefruit

    Super-sweet and juicy with a fragrant, tangy flavour, pink grapefruits from Florida are at their best in January – perfect for brightening up dark winter nights. Named because it grows on trees in grape-like clusters, grapefruit is thought to be a hybrid of the orange and the Asian pomelo fruit. Balance its sharp flavour in a creamy posset, served with crumbly pistachio shortbread, or try it in savoury dishes such as this fresh salmon, green bean and pink grapefruit salad.

  2. Avocado

    What would brunch be without avocado on toast? Stock up on avocados to help your healthy eating goals in January. Contrary to popular belief, the skin colour is not a true indication of ripeness and differs between varieties. Hass avocados are dark purple and rough-skinned, in contrast to smooth, green-skinned Fuerte. Choose avocados that are firm but give a little when gently squeezed. To prepare, cut into the avocado and slice around the stone, creating 2 halves, then twist to separate. Beyond brunch burritos and guacamole, try something different by baking them into this avocado, lemon and poppy seed cake.

  3. Lemons

    Bright citrus fruits bring a touch of sunshine to your kitchen in the depths of winter. Look for taut, glossy skinned lemons and fruits that feel heavy for their size, as these contain the most juice. Try roasting a chicken with whole lemons and a tangy lemon salsa for a fresh citrus hit.To make lemons the star of the show, try this impressive lemon meringue brûlée tart or give classic lemon drizzle cake an aromatic cardamom and ginger twist.

  4. Limes

    Mouth-puckeringly tart, lime juice and zest are delicious balanced with something creamy or sweet. To get maximum juice, roll limes under the palm of your hand on a worktop for a few seconds before slicing and squeezing. Pack up this colourful chilli-lime chicken salad for a vibrant healthy lunch, or use generously in tangy mojito prawn tacos. For a crowd-pleasing all-American dessert, follow our step-by-step key lime pie recipe.

  5. Kiwis

    Fuzzy brown kiwi fruit have juicy, sweet emerald flesh. Named for its association New Zealand, where it was first grown on a large scale, the kiwi actually originates from China and is grown as far afield as South America and Greece. The fruit should be firm but yielding when gently squeezed. Remove the inedible skin with a vegetable peeler, or cut in half and scoop out the flesh with a teaspoon. Give breakfast a tropical twist by trying kiwi and coconut parfaits or kiwi, mint and pineapple smoothies.

  6. Purple sprouting broccoli

    Leafier and more colourful than the standard variety, these long stems of broccoli are at their best right now. Purple sprouting broccoli is prepared just like traditional broccoli – trim any woody stems and remove tough leaves. For a tasty Mediterranean meal, try roasting with feta and chorizo and serving with orzo. Or for an easy lunch, show off the long stems on top of creamy individual goat’s cheese tarts.

  7. Savoy cabbage

    This dark green, crinkly cabbage has a sweet, earthy flavour and is great eaten cooked or raw. Savoy has slightly looser leaves than other cabbage varieties, but its head should still be compact and weighty, with crisp leaves. This dark green brassica has a distinctive, sweet and slightly earthy taste that stands up well against rich, bold or meaty flavours. Try roasting in wedges and drizzling with a bold blue cheese dressing, or cook up a comforting savoy, chorizo and borlotti bean broth.

  8. Seville oranges

    These rough-skinned fruits are famous for their sour taste that adds tartness to recipes. They make great marmalade: the bitter taste combines with sugar to create a deliciously intense flavour. When you’ve had your fill on toast, use in this orange marmalade cake. They only have a short season, but you can freeze Seville oranges for use throughout the year – simply pop them in the freezer whole!